Lean beef mince cooked in a Korean fusion sauce for your rugby playing teenager’s red meat protein hit. Serves 6.

Ingredients

• 750g lean beef mince (I use 5% fat)
• 1 teaspoon light olive oil
• 2 chargrilled red peppers (I use the ones from the jar for speed and ease), finely diced
• 7 garlic cloves, crushed
• 2 tablespoons of grated ginger (about 2 x 5cm pieces)
• 1 red chilli, finely diced
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/4 cup honey
• 1/2 cup soy sauce
• 3 tablespoons oyster sauce

Method

Prepare the ingredients before starting.

Chop your peppers and chilli, crush the garlic and grate the ginger with microplane grater and set aside.

Mix your sauce in a small bowl. For the cornstarch which is used to thicken the sauce slightly, first mix a tiny amount of water with the starch to form a paste, and then add that paste to the rest of the sauce mix.

Heat a non-stick pan on the hob or stove top, and add 1 teaspoon of light olive oil. When it’s hot, add your mince and cook until browned.

Add the peppers, chilli, garlic and ginger to your beef, and cook for 3 minutes.

Add the sauce to the beef, and cook for 10 minutes on a very low heat so that the sauce doesn’t burn. Keep stirring throughout.

Serve with Jasmine or Basmati rice, some greens, and if spring onions are favoured they really finish the dish off perfectly.